Berbere Kamut with Avocado

Experience the bold flavors of Ethiopian cuisine with our Berbere Kamut—a vibrant and comforting dish that celebrates the rich flavors of berbere spice. Bursting with color and texture, this kamut dish is both satisfying and soul-warming. Kamut, an ancient grain with a delightful chewy texture, forms the foundation of this dish, while a medley of vegetables and aromatic spices complement its earthy notes. The creamy richness of avocado rounds off this culinary masterpiece, creating a truly delightful combination. If you can’t find kamut, don’t worry—substitute with wheat berries, whole freekeh, or spelt for a similar texture and adjust the cooking time accordingly.

YIELD: This recipe yields 4 to 6 servings of delightful Berbere Kamut with Avocado

INGREDIENTS:

• 1 cup (184 g) dry kamut, rinsed and drained
• 4 cups (940 ml) vegetable broth
• 1 tablespoon (15 ml) grapeseed or olive oil
• 1/2 teaspoon coarse kosher salt, more to taste
• 1 generous cup (130 g) chopped carrot (about 2 carrots)
• 2 medium sweet potatoes, peeled and chopped
• Generous 1/2 cup (90 g) chopped yellow onion
• 2 large cloves garlic, minced
• 2 to 2 1/2 teaspoons (6 to 7.5 g) berbere spice, to taste
• 1/2 teaspoon ground cumin
• 1 tablespoon (17 g) organic tomato paste
• 2 large avocados (or 1 small avocado per serving), pitted, peeled, and chopped

INSTRUCTIONS:

1. In a large pot, combine the kamut with vegetable broth. Bring it to a boil, then cover the pot and simmer until the kamut is cooked al dente, which usually takes around 45 to 60 minutes. Once cooked, drain the kamut carefully using a fine-mesh sieve placed on top of a glass measuring cup or bowl to reserve the extra broth. Set the kamut aside.
2. In a skillet, add the oil, salt, and chopped carrots. Sauté the carrots for 1 minute, then cover the skillet with a lid and continue cooking for 4 more minutes.
3. Add the chopped sweet potatoes, yellow onion, minced garlic, berbere spice (adjust the amount to your preferred level of heat), ground cumin, and organic tomato paste to the skillet. Stir everything together to combine, and sauté for an additional 2 minutes.
4. Add reserved vegetable broth to the skillet as needed, 1 tablespoon (15 ml) at a time, to keep the vegetables moist. Cover the skillet with the lid and let the mixture simmer for 15 minutes or until the carrots and sweet potatoes soften but remain slightly firm. Continue adding the reserved broth as needed to prevent the mixture from drying out. In total, you’ll need about 1/2 cup plus 2 tablespoons (150 ml) of the reserved broth.
5. Now, add the cooked kamut to the skillet, combining it with the sautéed vegetables. Simmer the mixture, covered, for another 10 to 15 minutes, allowing it to become slightly saucy and the vegetables to reach the perfect tenderness without turning mushy. Add the remaining reserved broth, as required.
6. Once the cooking is complete, let the dish stand, covered, for 15 minutes before serving. Taste and adjust the seasoning if necessary.
7. To serve, divide the Berbere Kamut into portions, and top each serving with generous chunks of chopped avocado.

Berbere Kamut with Avocado is a true celebration of flavors and textures. Serve it immediately and revel in the unique blend of tastes and colors that will surely leave you wanting more. Enjoy this hearty dish, rich with soy-free protein and exotic spices!